Tips , tips , tips.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Oh Meena, I owe my thanks to my dear friend !

    It was my friend who introduced this idea to me & took me to the " small" restaurant ! I am so glad it has caught the attention of you & Ami so soon !
    Love & regards,
    Chithra.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Thayir Idli - will get the same ranking as thayir vadai, believe me !

    I first ate this in a restaurant & I thought it was thayir vadai. Since the size was a little smaller than vadai, I asked the chef, who revealed the recipe to me !
    He said, the idlis have to be deep fried, which I wanted to avoid.
    The sauting of the idlis in little oil & soaking them in warm milk & water mixture – he did’nt reveal, but I got it by trial & error !

    Idli batter - 2 cups ( to make 15 – 20 mini idlis )

    Oil - 2 tbsp

    Fresh curds - 1 cup

    Mixture of half milk & half water - 1 cup

    Grind to a paste:

    Coconut - 2 tbsp

    Green chillies - 2, 3 ( or more by choice )

    Cashewnuts - 4, 5

    To temper:

    Oil - 1 tsp

    Mustard seeds - ½ tsp

    Jeera - ½ tsp

    To Garnish:

    Karaboondhi - 2 tbsp

    Chopped coriander leaves - 1 tbsp

    Make 15 mini idlis & refrigerate them.

    Heat 2 tbsp oil & lightly saute them on a low flame till they get thoroughly heated.
    Make sure, the colour does not turn brown, but light cream.

    This is important for them to soak soft.

    In the meanwhile just warm the water-milk mixture ( shoud not become very hot )

    Transfer the idlis to the serving bowl ( shallow bowl is best ) & pour this mixture over them.

    Cool thoroughly.

    Mix the ground paste with curds & little salt.

    Add this mixture on top of the soaked idlis.

    Temper as given.

    Chill in the refrigerator.

    Garnish & serve.





















    thayir idli.JPG
     
    Last edited: May 31, 2010
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Thayir Dosai - Faithfully following thayir idli !

    I ate this long back in Hyderabad in a get-together at a friend’s house. She said she always sends this as a packed lunch to her children because, with curds, it is very satisfying. This is good to be taken for picnics.

    Dosa batter - 2 cups

    Oil - to make dosas

    Milakai podi - 3 tbsp ( or to taste)

    Curds - 1 cup + little more

    Mix curds with milakai podi & beat well.

    Make soft, thin dosais.

    On the first dosai, spread this mixture well, covering all parts.

    Over that, stack the other dosais & repeat the procedure for every dosai.

    If extra curd has collected around, collect with a spoon & pour it over the dosais again, till dosas are well soaked completely.

    Rest for minimum 30 mts.

    Then cut with a sharp knife into triangles.

    Lift each triangle carefully with a “ dosa ladle” ( dosai thiruppi) & transfer to a serving plate.

    Do not stack more than 5 dosas – it is likely to break.

    thayir dosai.jpg

    thayir dosai2.JPG
     
    Last edited: Apr 23, 2010
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Podi Mini Idlis - Ideal cocktail dish:

    Idli batter - 2 cups

    Oil - 2 tbsp

    Milakai podi - 2-3 tbsp

    Mustard seeds - ½ tsp

    Jeera - ½ tsp

    Lime juice - 1 tsp ( Optional )

    To garnish:

    Grated coconut - 2 tsp

    Chopped coriander - 2 tsp

    Make about 15 idlis & refrigerate.

    In a kadai, heat oil.

    Temper mustard seeds & jeera.

    Add the milakai podi & then the idlis.

    Lower the flame & mix well so that all idlis get uniformly coated.

    Saute for 2, 3 mts.

    If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

    Remove & add lime juice.

    Mix well & garnish with coriander leaves.

    Garnishing is optional.
    milakaipodi idli.JPG
     
    Last edited: Apr 20, 2010
    1 person likes this.
  5. AGR

    AGR Bronze IL'ite

    Messages:
    286
    Likes Received:
    28
    Trophy Points:
    48
    Gender:
    Female
    Re:Method without keeping in the fridge-podi mini idlis

    Dear Chitra madam

    Is there any other method where we can avoid keeping idlis in the fridge.....we do not generally keep it inside (patthu)...
     
    1 person likes this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    I Understand Akhila !

    The point is, idlis must become thoroughly cold.
    If you make idllis in the morning, they will become absolutely cold in the evening. Then you can make.
    The idea is, idlis should not crumble while sauting.
    Love & regards,
    Chithra.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Masala Idli - let us play with mini-idlis!

    Mini-idlis - about 20 ( cold, to prevent crumbling )

    Onions - 2, chopped

    Tomatoes - 2, chop

    Red chilli powder _ 1 tsp

    Salt - very little

    To temper:

    Oil - 3 tbsp

    Mustard seeds - 1 tsp

    Urad dhal - 2 tsp

    Curry leaves - few

    Coriander leaves - to garnish

    Heat oil & temper as given.

    Next add onions & sauté for 2,3 mts.

    Now add tomatoes & fry well.

    Add chilli powder & very little salt.

    Add the idlis & mix well gently, making sure they do not break

    Lower the fire & keep covered for 5 mts for the idlis to absorb the masala flavour.

    Open & garnish with chopped coriander leaves.

    masala idli.JPG
     
    Last edited: Apr 20, 2010
    1 person likes this.
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Pepper Idli - a novel delite !

    Idli batter - 2 cups

    Oil - 2 tbsp

    Powder together little coarse:

    Pepper - 1 ½ tsp

    Jeera - 1tsp

    Hing - ½ tsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - ½ tsp

    Curry leaves - few

    To garnish:

    Roasted cashewnuts - few

    Make about 15 idlis & refrigerate or keep them cold.

    In a kadai, heat oil.

    Temper mustard seeds & curry leaves.

    Add the pepper-jeera-hing powder & lightly fry.

    Add idlis & mix well.

    Lower the flame & mix well so that all idlis get uniformly coated.

    Saute for 2, 3 mts.

    If necessary, add a pinch of salt.

    If they are not soft, sprinkle 2-3 tsp water & cover on a low flame for a minute or two.

    Remove & garnish with roasted casewnuts.
    IMG_0606.JPG
     
    Last edited: Apr 20, 2010
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Green Mini Idli - colourful, tasty variation of idli.

    Mini idlis - 15 ( cold )

    Grind to a chutney:

    Coriander leaves - ½ cup

    Curry leaves - few

    Green chillies - 4,5

    Tamarind paste - 2 tsp

    Salt

    To Temper:

    Oil - 3 tbsp

    Mustard seeds - ½ tsp

    Urad dhal - 2 tsp

    Gram dhal - 2 tsp

    Grind the green chutney & keep ready.

    Soak both dhals for 30 mts & drain completely.

    Heat oil in a kadai, temper mustard seeds & the dhals.

    When they becoma light brown, add chutney & idlis.

    Lower the flame & stir very gently ( to prevent the idlis breaking ) for the idlis to get coated with chutney completely.

    Saute for a few mts & remove.



    green mini idli.JPG
     
    Last edited: Apr 20, 2010
    2 people like this.
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,566
    Likes Received:
    3,756
    Trophy Points:
    490
    Gender:
    Female
    Seasame Idli: - Try it to believe the taste !

    Seasame seeds is "ellu" in tamil or til seeds.

    Please use the ellu podi, following the recipe:
    To dry roast & powder:

    Red chillies - 5-6

    Udad dhal - 2 tbsp

    Black seasame seeds - 2 tbsp (til seeds , ellu )

    White seasame seeds - 2 tbsp

    Hing powder - 1 tsp

    Curry leaves - 2 sprigs


    Use black or white til seeds depending on the availability.

    Mini idlis - 15 – 20 ( cold)

    Oil - 3 tbsp

    Mustard seeds - 1 tsp

    Roasted groundnuts - 2 tbsp ( coarsely powdered)

    Heat oil in a kadai & temper mustard seeds.

    Add idlis & sprinkle as much of the powder as desired.

    Mix well, lower the flame & keeo covered for a mte to allow the idlis to absorb the flavour.

    Remove & garnish with coarsely crushed groundnuts.

    seasame idli.JPG
     
    Last edited: Apr 20, 2010
    1 person likes this.
Thread Status:
Not open for further replies.

Share This Page